8 chicken thighs
1 tbs olive oil
2 onions sliced
400 gr freshly cut tomatoes or canned - optional
1/2 cup chicken stock
165 gr (1 cup) dried apricots
1 cinnamon stick
1/4 cup fresh coriander chopped
1/4 cup parsley chopped
1 long fresh red chilli, halved, seeded, finely chopped
2 garlic cloves purred
Large pinch of Greek saffron threads
1 tbs cumin seeds
juice of one lemon
To make the Chermoula, simply combine well all ingredients . Marinate overnight the chicken in the chermoula mix.
In a flameproof tagine in medium high heat brown both sides of chicken in the oil, and transfer in heated plate. Put in the onion and cook until it changes color about seven minutes. Add the fresh or canned tomato - if using- and the stock, apricots and cinnamon. When the sauce begins to boil, put the chicken back in, reduce heat to minimum, cover the tagine and cook until tender, around half an hour. Take out the chicken and cook the sauce more - until it thickens according to your tasting. Serve with plenty of cooked cous cous.